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It’s either time to rename this blog to “I am obsessed with my slow cooker” or time to stop using my slow cooker. But I can’t. And I won’t.

Last weekend I made this indulgent Venison, Chorizo and Red Wine Stew and I’ve never been more proud. Now, venison may not be the easiest meat to source but if you go to your local butchers you’ll be able to get some and they’ll advice you on what’s the best cut for your dish. I picked mine up from our weekly market at work and I even got some money knocked off as it was the end of the day. So if you are after rich strong flavours, fall apart soft meat and some winter comfort then look no further. Below are the ingredients and the recipe (this will make enough for 4-5 portions, depending on how greedy you are).

Ingredients:

700g Venison diced

150-180g Chorizo diced

150ml Red Wine

400ml Chicken Stock

1 Carrot diced

1 Shallot diced

4-5 Mushrooms finely chopped

2 Celery Stick finely chopped

2-3 Garlic Gloves finely chopped

4TBSP Tomato Purée

1 Rosemary Sprig

Olive Oil

Salt & Pepper

400g Tagliatalle

Slow Cooker

Method:

Start off by covering the Venison in salt and pepper. Heat some oil in a frying pan and brown the meat off on every side. Don’t cook it through, just give it some colour. Once you are done, put it in the slow cooker and cover with a lid on high.

Add more oil to the pan and fry off Shallots, Carrots, Garlic and Celery for few minutes. Followed by Mushrooms and Chorizo for another couple of minutes.

Add tomato purée to the mix, stir through then add a little bit of your stock to wash off all the bits of the pan. Continue by adding the mix to the slow cooker.

Now add the Wine, the rest of the Stock and the Rosemary sprig. Mix well and cover with the lid.

Patiently wait for 7-8 hours. Just before you are ready to serve boil some fresh Tagliatelle or prepare any other carbs of your choice and serve.

Enjoy with a big glass of Shiraz or a cold glass of Citrusy IPA, if you are not a fan pasta mash potatoes will work even better and a maybe side of soft crusty bread to soak up the stew. Massive thanks to Jan for inspiring me with her recipe and providing me with a list of ingredients (when I grow up I want to be like Jan!).